STREAMING NOW: Feast with Friends

Spicy Pork Noodles

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I am trying to discover more diabetic friendly recipes with taste so I can get a better control of my condition. This one is from BH&G Australian Diabetic Living and fits the bill. For this dish I would more than likely use pork fillet (loin).”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 2 teaspoons vindaloo curry paste
  • 2 teaspoons lemon juice (fresh)
  • 2 (100 g) pork loin steaks (trimmed of fat and thinly sliced across the grain)
  • 120 g egg noodles (dried Chang's recommended)
  • 12 teaspoon olive oil
  • 2 garlic cloves (thinly sliced)
  • 1 tablespoon ginger (3cm piece fresh peeled and cut into thin strips)
  • 500 g vegetables (stir fry fresh mix)
  • 1 tablespoon water
  • 12 cup coriander sprig (fresh)
  • 12 lemon (cut into wedges to serve)

Directions

  1. Combine curry paste and lemon juice in a small dish and add the pork and turn to coat.
  2. Cover and set aside for 10 minutes to marinate.
  3. Meanwhile, cook the noodles in a medium saucepan of boiling water for 3-4 minutes or until just tender and then drain well and then rinse under cold water and then set aside.
  4. Heat oil in a large wok on medium high and add pork and stir fry for 2 minutes or until just cooked and then transfer to a plate and set aside.
  5. Add garlic and ginger and stir fry for 1 minute and then add the vegetables and water and toss to combine.
  6. Cover and cook for 2-3 minutes or until the vegetables are just tender.
  7. Add the noodles, pork and any juices to the wok and stir fry for 2 minutes or until heated through.
  8. Divide between bowls and top with the coriander to serve and accompany with lemon wedges.
  9. VARIATION - replace vindaloo curry paste with tandoori and the pork with skinless chicken breast fillet.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: